Entertaining Dessert

New York cheesecake with sour cream and jammy blueberries

Name: New York cheesecake with blueberry compote recipe
Ingredients: 150g digestive biscuits; 20.00 ml Essentials Brown Sugar; 90g unsalted butter, melted and cooled; 900g cream cheese, at room temperature; 200g sour cream; 200g caster sugar; 20.00 ml vanilla extract; Finely grated zest of 1 lemon; 4 large eggs, at room temperature; 50g plain flour; 300g blueberries (fresh or frozen); 75g caster sugar; 20.00 ml lemon juice; 300ml thickened cream; 20.00 ml caster sugar; 2 tsp vanilla bean paste; 50g sour cream; 50g Greek-style yoghurt

Rate now

Jump to recipe

by Aoife Noonan

CHEF

Oct 17, 2024

Sometimes you just can't go past a classic, and this New York cheesecake recipe is an absolute winner. A rich, velvety cream cheese centre sits in the middle of a crumbly digestive biscuit base with a tangy and indulgent sour cream chantilly icing elegantly heaped on top. Drizzle with a luxurious blueberry compote for a sharp burst of flavour and you've got yourself the perfect dessert for any occasion.

Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 22cm springform pan and a 24cm round cake pan.

New York cheesecake with blueberry compote

150g digestive biscuits
1 tbs Woolworths Essentials Brown Sugar
90g unsalted butter, melted and cooled
900g cream cheese, at room temperature
200g sour cream
200g caster sugar
1 tbs vanilla extract
Finely grated zest of 1 lemon
4 large eggs, at room temperature
1/3 cup (50g) plain flour

Jammy blueberries

300g blueberries (fresh or frozen)
1/3 cup (75g) caster sugar
1 tbs lemon juice

Sour cream chantilly

300ml thickened cream
1 tbs caster sugar
2 tsp vanilla bean paste
50g sour cream
50g Greek-style yoghurt

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm springform pan and line base with baking paper.
2.

Place the biscuits and brown sugar in a food processor and whiz to a powder (alternatively, put biscuits and sugar into a zip-lock bag and crush with a rolling pin until you have fine crumbs). Add the melted butter and whiz until combined. Spoon into prepared pan and press into base, packing down to ensure a smooth, even layer. Bake for 15 minutes, then set aside until cool. Reduce oven to 160°C/140°C fan-forced.
3.

Place cream cheese and sour cream in a stand mixer fitted with the whisk attachment and whisk until smooth. Add the caster sugar, vanilla and lemon zest and whisk well to combine. Add the eggs one by one, whisking after each addition, until smooth. Sift over the flour and 1/4 tsp fine salt and fold through, making sure there are no flecks of flour visible. Pour mixture into prepared pan and smooth top. Place pan in a 24cm round cake pan.
4.

Place larger pan in a deep baking tray and place in oven. Pour boiling water into baking tray so it comes halfway up the side of cake pan. Bake for 1 hour 15 minutes, or until cheesecake is set but still has a slight wobble in the centre (it will continue to bake as it cools).
5.

Carefully remove baking tray from oven and leave cheesecake in the water bath for 30 minutes. Transfer springform pan to the fridge and chill for at least 4-6 hours, or overnight, before removing cake from pan to serve.
6.

Meanwhile, make the jammy blueberries. Place half the blueberries in a small saucepan with the sugar, juice and 2 1/2 tbs water. Cook over low heat for 10 minutes, or until blueberries are soft and bursting and the syrup has reduced slightly. Add the remaining blueberries and cook, stirring occasionally, for a further 5 minutes. Remove from the heat and set aside to cool, then chill until ready to serve.
7.

For the chantilly, whisk the cream, sugar and vanilla in a large bowl until soft peaks, then gently fold in the sour cream and yoghurt.
8.

Transfer cheesecake to a serving plate. Spoon sour cream chantilly onto cheesecake and drizzle with a few spoonfuls of syrup and blueberries. Serve with remaining jammy blueberries alongside.